This Shrimp Fajitas recipe is the ideal 30 minute meal: full of irresistible flavor that everyone loves! Add it to the regular rotation stat.
Looking for an easy, tasty 30 minute meal that’s a hit every time? Try these classic Shrimp Fajitas! This Tex Mex favorite might be a little basic, we admit. But it’s a recipe for dinnertime success, which makes it a total gem! Every time we serve these, they get rave reviews from everyone around the table. The fajita veggies are seasoned to perfection, and the shrimp are juicy and buttery. Throw them in a tortilla and spritz with lime, and each bite makes you want to do a happy dance. Here’s what to know about making homemade fajitas!
How to make shrimp fajitas: an overview
Shrimp fajitas are a fantastic 30 minute meal to add to your regular rotation. You can make them using spices you might already have on hand, or purchased fajita seasoning. The best part? They’re loaded with deliciously tender vegetables. Here’s what to do!
- Prep the veggies: Use your most efficient knife skills! Cutting lots of veggies time, but using the right skills makes it quick and easy. Head to How to Cut a Pepper or How to Cut an Onion if you need to brush up.
- Cook the veggies (13 to 15 minutes): Throw them into your biggest skillet and get cooking! Cook until they’re super tender and lightly charred.
- Cook the shrimp (3 minutes): Pull out the veggies and cook the shrimp! It takes just a few minutes to get that classic fajita skillet sizzle.
- Serve. That’s it! Grab your favorite toppings and throw it all into a tortilla. Dinner is served!
Or, make sheet pan shrimp fajitas!
Can you make these shrimp fajitas in the oven too? Actually, you can! Choose the workflow that’s best for you. The advantage to a baked shrimp fajita recipe is that it’s pretty hands off, whereas the stovetop method takes some stirring. But the stovetop method is quicker! The sheet pan shrimp fajitas take 45 minutes total, including preheating and prep time. Here’s what to do:
- Preheat the oven to 425 degrees Fahrenheit.
- Prep the veggies and shrimp as noted in the recipe below.
- Place the vegetables onto a parchment lined baking sheet and roast 25 minutes until tender.
- Use a scraper to pull the veggies to one side. Add the shrimp to the baking sheet and bake 4 to 6 minutes until juicy and opaque, depending on the size of the shrimp.
Fajita seasonings: use spices or a mix!
Do you need fajita seasoning for shrimp fajitas? No. Our favorite way to make fajitas is using spices we already have on hand. So don’t go out and buy packets of fajita seasoning! You can use this combo of seasonings on both the veggies and shrimp. Here’s what to use to season these tasty veggies:
- Cumin
- Chili powder
- Garlic powder
- Smoked paprika: Smoked paprika is also labeled as pimentón at the grocery store. It has a very smoky flavor and is worth seeking out (you can also use it for these smoked paprika recipes).
- Salt and pepper
Want to use fajita seasoning instead? You can do that too. Use a purchased brand or our Homemade Fajita Seasoning. See the recipe below for the quantities to use to substitute! Keep in mind fajita seasoning has salt, so pay attention to the notes we’ve provided on adjusting the kosher salt quantity.
Make this meal work for vegetarian and vegan eaters, too
Just a note: fajitas are a great customizable meal idea for people of different diets! These days, it’s not surprising to be feeding many different eaters around one table. You might be cooking for people who eat seafood and vegetarian or vegan eaters. This recipe works well as an option that fits for everyone! Here’s what to do:
- Make this Shrimp Fajita recipe as noted below.
- Add the seasoned pinto beans from our Vegetarian Fajitas as the protein for vegetarian or vegan eaters.
- Customize your toppings based on diet!
Speaking of fajita toppings…
All the best fajita toppings
Use any of your favorite fajita toppings here! You can customize your topping ideas based on diet. Sour cream is a favorite of ours, but you can use cashew cream or another sauce if dairy free! Here are our must-have fajitas toppings:
- Pico de gallo: It adds just the right zing
- Sour cream: Always. For vegan, substitute Cashew Cream or Cilantro Sauce
- Fresh cilantro: Another must! It’s the perfect contrast to the savory veggies
- Guacamole: Optional — or use a mashed avocado
- Cheese: Optional too! You can add shredded cheddar, feta, queso fresco or cotija cheese: but the flavor doesn’t need it! It’s ultra flavorful as is.
Lastly…what sides to serve with shrimp fajitas?
When we make these shrimp fajitas as a 30 minute weeknight meal, we usually don’t even make a side dish. But if you have time or are serving it as part of a nicer meal, here are a few easy ideas for what to serve with fajitas:
- Fresh pineapple: This makes a lovely easy side to snack on.
- Chips and guacamole: Quick and easy! Look for organic chips with just 3 ingredients (corn, oil and salt)
- Easy green salad: Try a Mexican Chopped Salad with taco salad dressing
- Avocado salad: Try an easy Cucumber, Tomato & Avocado Salad
This shrimp fajita recipe is…
Pescatarian, dairy-free and gluten-free (with corn tortillas or other gluten-free tortilla option).
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Classic Shrimp Fajitas (30 Minutes!)
(5 votes, average: 5.00 out of 5)
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 - Diet: Gluten Free
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This Shrimp Fajitas recipe is the ideal 30 minute meal: full of irresistible flavor that everyone loves! Add it to the regular rotation stat.
Ingredients
For the fajita veggies
- 3 bell peppers (red, yellow, and green)
- 1 medium red onion
- 2 portobello mushrooms
- 3 garlic cloves
- 3 tablespoons olive oil
- 2 teaspoons cumin*
- 1 teaspoon each chili powder, garlic powder, and smoked paprika*
- 1 1/2 teaspoons kosher salt
For the shrimp fajitas
- 1 1/2 pounds medium shrimp, deveined (tail on or peeled)
- 3/4 teaspoon each kosher salt, garlic powder, onion powder, cumin, and smoked paprika
- 2 tablespoons butter (or olive oil)
- 3 lime wedges
- 8 to 12 small tortillas (flour or gluten free)
- For the toppings: Sour cream, pico de gallo, fresh cilantro, guacamole (optional), shredded cheese (optional)
Instructions
- Thaw the shrimp, if frozen.
- Prep the veggies: Thinly slice the bell peppers and thinly slice the onion. Remove the stems and slice the portobello mushrooms. Smash the garlic cloves. Place all vegetables and garlic in a bowl and toss with 2 tablespoons of the olive oil, salt, cumin, chili powder, garlic powder, smoked paprika, and kosher salt.
- In your largest skillet**, heat the remaining 1 tablespoon olive oil over medium high heat. Add the vegetables and cook about 13 to 15 minutes until tender and lightly charred, stirring occasionally. Add additional salt to taste (we usually add a few more pinches). Remove and discard the garlic cloves. Place the vegetables in a bowl while you cook the shrimp.
- Cook the shrimp: Pat the shrimp dry. In a medium bowl, mix the shrimp with the salt, smoked paprika, garlic powder, onion powder, and cumin. In the same skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs. Spritz with juice of the lime wedges.
- Serve: Warm the tortillas. Top with the toppings and serve.
Notes
*If you have homemade or purchased Fajita Seasoning, you can substitute it for the spices. For the veggies, use 2 tablespoons fajita seasoning and reduce the kosher salt to 1 teaspoon. For the shrimp, use 1 tablespoon fajita seasoning and add 1/4 teaspoon kosher salt.
**Sheet pan shrimp fajitas variation: Preheat the oven to 425 degrees Fahrenheit. Prep the veggies and shrimp as noted in the recipe. Place the vegetables on a parchment lined baking sheet and roast 25 minutes until tender. Use a scraper to pull the veggies to one side. Add the shrimp to the baking sheet and bake 4 to 6 minutes until juicy and opaque, depending on the size of the shrimp.
Category: Main Dish
Method: Stovetop
Cuisine: Tex Mex
Keywords: Shrimp fajitas, Shrimp fajita recipe
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